You are what you eat & drink

Paella can be vegan?

As a result of looking for something completely different in relation to vegan aspects of life, I found this:

Vegan Paella on ecosalon.com

I love Paella

Real Paella on receitas-culinaria.org

The news that you can simply replace the sea-food with cashews to make a vegan paella intrigued me. I must admit that the top version doesn’t look very appealing, it appears to be very lentilly and I hate lentils with a passion. Yuck! You can find that recipe on Green Planet.

However, there are many versions of the basic paella. Paella varies from region to region in Spain, the coastal areas include mostly seafood in theirs, such as mussels, clams and shrimp. Other traditional versions feature Spanish dry chorizo and even snails. The original recipe was with duck, rabbit or  chicken.

So have a check around the web, google it, there are plenty of ideas and recipes for those who want original, sea-food or vegan paellas.

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6 responses

  1. emilyadamiani

    Looks delicious!

    Like

    November 4, 2011 at 4:52 pm

    • Real paella is, I’m not so sure about the vegan version. Thanks for the comment.

      AV

      Like

      November 4, 2011 at 5:10 pm

  2. Can’t say the vegan one does much for me – i don’t like nuts mixed in with other stuff. There is a paella recipe with butter beans (and chicken) which I’d much prefer. I love Puy lentils cooked in stock with an onion, a carrot, garlic and a bayleaf. At the end you remove the onion, garlic and carrot, puree them and return them to the cooked drained lentils with an anointing of olive oil or butter (the former for rme – I loathe butter) and they are really good, especially if you add some crisp bacon.

    Like

    November 4, 2011 at 5:28 pm

    • @vilges, I was going to say that I prefer my nuts roasted, but then I was sure you’d see the funny side of that, so I won’t. I love seafood in whatever form and the idea of replacing it with nuts just doesn’t turn my crank at all. I’ll have to look up ‘puy’ lentils. I love olive oil, but a dab of butter on boiled potatoes or garlic spaghetti does it for me too. Crisp cancerous bacon, anything with crisp cancerous bacon is a go. Mankind has been eating it for centuries, why stop now?

      AV

      Like

      November 5, 2011 at 10:21 am

  3. Puy lentils are the caviar of the lentil world. They are dark brown, almost black. They don’t need pre-soaking or long cooking and they keep their shape when boiled. Very good with caramelised onions, garlicky sausage, roast pork, crisp bacon, in Greek lentil soup, in daals – you might become a convert. Also they go through the system like a flock of pigeons.

    Like

    November 6, 2011 at 9:23 pm

    • I had a party to go to today, so you have saved me the task of looking up puy lentils. Interesting, at least they were until that last comment; the visual is not good.

      AV

      Like

      November 6, 2011 at 9:39 pm

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